Crispy Okra Fries (gf/paleo/veg)

Here’s how you can make those drool-worthy crispy, salty, delicious okra fries from Chai Pani in Asheville, NC at home. You’ll be surprised at how simple this recipe is — so simple, in fact, I feel weird calling it a recipe.

I’m not sure if Chai Pani uses a spiced flour blend to coat their okra, but it seems to help enhance the texture/flavor when making them at home. I am, after all, not using a restaurant-quality deep fryer.

Thanks to Eric for taking this pic while my fingers were covered in okra slime!

As a risk-averse person, I have to ask you to please be careful when slicing those slippery lil’ okra strips and to avoid burning your kitchen down. 😂 Otherwise, have fun and enjoy!


Crispy Okra Fries


  • 1 pound fresh okra
  • 2 quarts vegetable oil (or another oil that’s safe for frying)
  • 1/4 cup flour of choice (I used coconut flour but wheat flour works too!)
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • fresh lime


  1.  Slice okra into thin strips lengthwise.
  2. Toss okra, flour, and spices together to evenly coat.
  3. Preheat oil in a pot over medium-high heat til it reaches about 350*F or an okra will sizzle/foam when dropped in.
  4. Carefully add about 1 cup of okra to the oil with metal tongs and allow to cook for about 3-4 minutes. Okra should be light brown with some green still visible, not dark brown or burned. Remove cooked okra from oil and drain on a bed of paper towels. Repeat!
  5. Serve with a sprinkle of sea salt and a squeeze of fresh lime. Enjoy!

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